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In this easy Chicken Tikka Masala recipe, you need a mix of spices, chicken, and creamy sauce. This dish brings together flavors from India right in your kitchen. It’s simple to make and great for any meal. - 500g chicken breast, cubed - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 tablespoon ginger-garlic paste - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 1 can (400g) crushed tomatoes - 1 cup coconut milk - Salt, to taste - Fresh cilantro, for garnish These ingredients create a tasty and rich meal. The chicken absorbs the spices well, making it juicy and flavorful. - Fresh ginger, sliced - Green chili, finely chopped - Bell peppers, cubed - Peas or spinach for added greens Adding these can enhance the taste and texture of your dish. Fresh ginger gives a nice kick, while veggies add color and nutrients. To start, I mix yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and ginger-garlic paste in a large bowl. This mix is what gives the chicken its rich flavor. Then, I add the cubed chicken to the marinade. I make sure each piece gets a nice coating. Cover the bowl and pop it in the fridge for at least one hour. For the best taste, I like to marinate it overnight. Next, I heat vegetable oil in a large skillet over medium heat. Once the oil is hot, I add the finely chopped onion. I sauté the onion until it turns golden brown. This step builds a great base flavor for the dish. After that, I add the marinated chicken to the skillet. I cook it for about 5 to 7 minutes. I want the chicken to brown nicely on all sides. Now, it’s time to add the crushed tomatoes and coconut milk to the skillet. I stir everything well to combine. Then, I bring the mixture to a boil. Once it boils, I reduce the heat to low. I let it simmer for 15 to 20 minutes. This allows the flavors to meld beautifully. I stir occasionally and adjust the salt to taste. When the chicken is cooked through and the sauce thickens, I take it off the heat. Before serving, I garnish with fresh cilantro. This adds a lovely touch and bright flavor. To make your chicken tikka perfect, marinate your chicken well. Use yogurt, lemon juice, and spices. Let it sit for at least one hour, but overnight is best. This helps the chicken soak up all that great flavor. When cooking, make sure the oil is hot before adding the chicken. This browns the meat nicely and adds depth to the dish. Stir occasionally while it cooks. This ensures even cooking and helps prevent sticking. One common mistake is not marinating long enough. Quick marinades do not allow the chicken to absorb flavors. Another mistake is cooking on too high heat. This can burn the spices and make the dish bitter. Also, be careful with your salt. Too much salt can overpower the other flavors. Lastly, don’t skip the coconut milk. It adds creaminess and balances the spice. The right tools make cooking easier. A large skillet or saucepan is best for this dish. It allows enough space for the chicken and sauce to cook. A good knife is key for chopping the onions. Use a mixing bowl for your marinade. A whisk can help mix ingredients smoothly. A spatula is great for stirring. If you have a meat thermometer, use it to check your chicken's doneness. Aim for 165°F (75°C) to ensure it is safe to eat. {{image_2}} For a tasty vegetarian tikka masala, swap chicken for cubed tofu or chickpeas. Both options soak up flavors well. Use the same marinade for tofu or chickpeas to keep the taste. Add extra veggies like bell peppers or spinach for color and nutrition. You can even use paneer, a soft Indian cheese, for a rich twist. Each option provides its unique taste while keeping the dish flavorful. You can adjust the spice level to fit your taste. For a mild version, reduce the red chili powder. You can also add a bit of sugar to balance the heat. If you love spicy food, add more chili powder or use fresh green chilies. Cooking it longer can also deepen the flavors. Always taste as you go to find your perfect spice balance. Feel free to get creative with your ingredients. Instead of coconut milk, you can use heavy cream for a richer sauce. Swap crushed tomatoes for fresh tomatoes for a lighter option. You can also play with spices; try adding cinnamon or cardamom for a warm touch. Each swap can change the flavor profile, making this dish your own. After enjoying your easy Chicken Tikka Masala, let it cool. Place the leftovers in an airtight container. This keeps the flavors fresh and tasty. You can store it in the fridge for up to 3 days. Make sure to label the container with the date. When you're ready to enjoy your leftovers, you can reheat them easily. Pour the Chicken Tikka Masala into a saucepan. Heat it on low to medium heat. Stir often to avoid sticking. If it seems thick, add a splash of water or coconut milk. You can also use a microwave. Place the dish in the microwave and cover it with a lid. Heat in short bursts, stirring in between, until hot. Freezing Chicken Tikka Masala is a great option for later meals. Let it cool completely before freezing. Transfer the dish into a freezer-safe container or bag. Remove as much air as you can. This helps prevent freezer burn. You can store it in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Then reheat it as mentioned above. Enjoy your flavorful meal anytime! Yes, you can make Chicken Tikka Masala ahead of time. Prepare the dish fully and store it in the fridge. It stays fresh for up to three days. The flavors deepen, making it even tastier. Reheat it on the stove or in the microwave. When doing this, stir often to heat evenly. Chicken Tikka Masala pairs well with many sides. I recommend serving it with: - Fluffy basmati rice - Warm naan bread - Roasted vegetables - A fresh cucumber salad These sides balance the rich flavors of the dish. They also add texture and freshness. You can easily make a dairy-free Chicken Tikka Masala. Replace yogurt with coconut yogurt or a nut-based yogurt. Use coconut milk instead of regular cream. This keeps the dish creamy and delicious. The spices still shine through, making it satisfying and tasty. You learned about the key ingredients for delicious Chicken Tikka Masala. I shared step-by-step cooking instructions, along with tips to avoid common mistakes. You discovered tasty variations and how to store leftovers properly. Making this dish can be a fun and tasty adventure. Enjoy experimenting with flavors and sharing meals with others. With practice, you will master your skills and create your own favorite version.

Easy Chicken Tikka Masala

Discover the mouthwatering flavors of Easy Chicken Tikka Masala with our simple and delicious recipe! This dish features tender chicken marinated in yogurt and spices, simmered to perfection in a creamy tomato sauce. Perfect for a cozy dinner, this recipe serves four and can be paired with basmati rice or naan. Click through to explore step-by-step instructions and impress your family with this flavorful Indian classic!
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Ingredients
  

500g chicken breast, cubed

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 tablespoon ginger-garlic paste

2 tablespoons vegetable oil

1 large onion, finely chopped

1 can (400g) crushed tomatoes

1 cup coconut milk

Salt, to taste

Fresh cilantro, for garnish

Instructions
 

In a large bowl, mix the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and ginger-garlic paste to create the marinade.

    Add the cubed chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

      Heat vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until golden brown.

        Add marinated chicken to the skillet, cooking for about 5-7 minutes until it is browned on all sides.

          Pour in the crushed tomatoes and coconut milk, stirring well to combine. Bring the mixture to a boil, then reduce the heat to low.

            Let it simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally and adjust salt to taste.

              Once the chicken is fully cooked and the sauce is thickened, remove from heat.

                Garnish with fresh cilantro before serving.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                    - Presentation Tips: Serve the Chicken Tikka Masala in a bowl, accompanied by fluffy basmati rice or warm naan bread, and garnish with extra cilantro.